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Pillsbury Chocolate Chip Swirl Quick Bread & Muffin Mix
Pillsbury Chocolate Chip Swirl Quick Bread & Muffin Mix
17.4 oz
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About
Details
Easily prepare delicious quick bread, coffee cake or muffins with Pillsbury Chocolate Chip Swirl Quick Bread and Muffin Mix. Made with real chocolate chips, this Pillsbury bread and muffin mix features a delicious, melty chocolate swirl to create a delectable treat. Pillsbury quick bread mixes contain all the dry ingredients you need to make delicious breakfast muffins, bread or coffee cake at home. Just add water, oil and eggs to this Pillsbury baking mix, stir and bake as directed for easy chocolate chip swirl bread. Each box of bread and muffin mix makes one loaf of quick bread, one 8 inch square coffee cake or 12 muffins. Make baked goods you can enjoy right away or freeze for an easy breakfast in the future. Serve these chocolate chip muffins or bread loaves with scrambled eggs and fruit slices for a simple breakfast. To add your own touch, stir in some add-ins like orange zest, dried cranberries or walnuts to create your own tasty recipes. The 17.4 oz box of chocolate chip muffin and bread mix is easy to store in a pantry or cupboard. The Pillsbury Baking website has delicious and easy recipes, fun ideas and simple baking tips to help you and your family create tasty memories together.
Ingredients
Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Chocolate Chips (sugar, Chocolate Liquor, Cocoa Butter, Anhydrous Dextrose, Milk Fat, Soy Lecithin), Brown Sugar, Canola Oil, Contains 2% Or Less Of: Modified Corn Starch, Palm Oil, Leavening (baking Soda, Sodium Aluminum Phosphate, Calcium Phosphate), Propylene Glycol Esters Of Fatty Acids, Dextrose, Cocoa Processed With Alkali, Monoglycerides, Corn Starch, Salt, Sodium Aluminosilicate, Soy Flour, Xanthan Gum, Sodium Stearoyl Lactylate, Mono And Diglycerides, Natural And Artificial Flavors, Antioxidants (citric Acid, Bht, Ascorbyl Palmitate, Mixed Tocopherols, Chamomile And Rosemary Extracts), Yellow 5, Red 40, Soy Lecithin.
Directions
All You Need For Bread: 3/4 cup water. 3 tbsp. Oil. 2 eggs. Quick Bread & Coffee Cake Baking Instructions: 1. Set oven to 350 degrees F. Coat bottom of pan with oil or spray with non-stick cooking spray. 2. Combine mix, water, oil and eggs in bowl. Stir 50 to 75 strokes until mix is blended. Pour half of batter (about 1 1/3 cups) into prepared pan. Sprinkle with 2/3 cup of the swirl mix (small clear packet). Pour remaining batter over swirl mix. Spread carefully to cover. Sprinkle with remaining swirl mix. 3. Bake at 350 degrees F as directed or until toothpick inserted in center comes out clean. Cool 20 minutes. Loosen edges with knife or metal spatula; remove from pan. Pan Size: 8 x 4-inch loaf pan Bake Time: 50 to 60 min. Pan Size: 9 x 5-inch loaf pan. Bake Time: 45 to 55 min. Pan Size: 8-inch square. Bake Time: 30 to 40 min. Pan Size: 9-inch square. Bake Time: 25 to 35 min. All You Need For Muffins: 3/4 cup milk. 1/3 cup oil. 2 eggs. Muffin Baking Instructions 1. Set oven to 400 degrees F for metal or glass pan. For dark coated pan, set oven to 375 degrees F. Spray 12 muffin cups with non-stick cooking spray or line with paper baking cups. 2. Combine mix (large clear packet), milk, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Gently stir 3/4 of the swirl mix (small clear packet) into the batter making a swirl pattern. 3. Divide batter evenly among muffin cups. Add remaining swirl mix to the top of each muffin. 4. Bake at 400 degrees F for metal or glass pan for 15 to 20 minutes (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted) or until golden brown and toothpick inserted in center comes out clean. For dark coated pan, bake at 375 degrees F. Cool 2 to 3 minutes in pan. Warning: Do not eat raw batter. Please cook fully before enjoying. Tip: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. Tips: Add 1/2 cup mashed ripe banana to the batter. Add 1/4 to 1/2 cup chopped nuts to the batter or the topping. Dress up your loaf or coffee cake with a vanilla glaze. Combine 1/2 cup powdered sugar, 2 to 3 teaspoons milk and 1/2 teaspoon vanilla extract until smooth. Drizzle over loaf or coffee cake.
Warnings
Contains milk, soybean and wheat ingredients. May contain egg ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 140
- Total Fat 3.5g4%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 135mg6%
- Total Carbohydrate 27g10%
- Dietary Fiber 1g4%
- Sugars 15g
- Protein 1g
Details
Easily prepare delicious quick bread, coffee cake or muffins with Pillsbury Chocolate Chip Swirl Quick Bread and Muffin Mix. Made with real chocolate chips, this Pillsbury bread and muffin mix features a delicious, melty chocolate swirl to create a delectable treat. Pillsbury quick bread mixes contain all the dry ingredients you need to make delicious breakfast muffins, bread or coffee cake at home. Just add water, oil and eggs to this Pillsbury baking mix, stir and bake as directed for easy chocolate chip swirl bread. Each box of bread and muffin mix makes one loaf of quick bread, one 8 inch square coffee cake or 12 muffins. Make baked goods you can enjoy right away or freeze for an easy breakfast in the future. Serve these chocolate chip muffins or bread loaves with scrambled eggs and fruit slices for a simple breakfast. To add your own touch, stir in some add-ins like orange zest, dried cranberries or walnuts to create your own tasty recipes. The 17.4 oz box of chocolate chip muffin and bread mix is easy to store in a pantry or cupboard. The Pillsbury Baking website has delicious and easy recipes, fun ideas and simple baking tips to help you and your family create tasty memories together.
Ingredients
Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Chocolate Chips (sugar, Chocolate Liquor, Cocoa Butter, Anhydrous Dextrose, Milk Fat, Soy Lecithin), Brown Sugar, Canola Oil, Contains 2% Or Less Of: Modified Corn Starch, Palm Oil, Leavening (baking Soda, Sodium Aluminum Phosphate, Calcium Phosphate), Propylene Glycol Esters Of Fatty Acids, Dextrose, Cocoa Processed With Alkali, Monoglycerides, Corn Starch, Salt, Sodium Aluminosilicate, Soy Flour, Xanthan Gum, Sodium Stearoyl Lactylate, Mono And Diglycerides, Natural And Artificial Flavors, Antioxidants (citric Acid, Bht, Ascorbyl Palmitate, Mixed Tocopherols, Chamomile And Rosemary Extracts), Yellow 5, Red 40, Soy Lecithin.
Directions
All You Need For Bread: 3/4 cup water. 3 tbsp. Oil. 2 eggs. Quick Bread & Coffee Cake Baking Instructions: 1. Set oven to 350 degrees F. Coat bottom of pan with oil or spray with non-stick cooking spray. 2. Combine mix, water, oil and eggs in bowl. Stir 50 to 75 strokes until mix is blended. Pour half of batter (about 1 1/3 cups) into prepared pan. Sprinkle with 2/3 cup of the swirl mix (small clear packet). Pour remaining batter over swirl mix. Spread carefully to cover. Sprinkle with remaining swirl mix. 3. Bake at 350 degrees F as directed or until toothpick inserted in center comes out clean. Cool 20 minutes. Loosen edges with knife or metal spatula; remove from pan. Pan Size: 8 x 4-inch loaf pan Bake Time: 50 to 60 min. Pan Size: 9 x 5-inch loaf pan. Bake Time: 45 to 55 min. Pan Size: 8-inch square. Bake Time: 30 to 40 min. Pan Size: 9-inch square. Bake Time: 25 to 35 min. All You Need For Muffins: 3/4 cup milk. 1/3 cup oil. 2 eggs. Muffin Baking Instructions 1. Set oven to 400 degrees F for metal or glass pan. For dark coated pan, set oven to 375 degrees F. Spray 12 muffin cups with non-stick cooking spray or line with paper baking cups. 2. Combine mix (large clear packet), milk, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Gently stir 3/4 of the swirl mix (small clear packet) into the batter making a swirl pattern. 3. Divide batter evenly among muffin cups. Add remaining swirl mix to the top of each muffin. 4. Bake at 400 degrees F for metal or glass pan for 15 to 20 minutes (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted) or until golden brown and toothpick inserted in center comes out clean. For dark coated pan, bake at 375 degrees F. Cool 2 to 3 minutes in pan. Warning: Do not eat raw batter. Please cook fully before enjoying. Tip: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. Tips: Add 1/2 cup mashed ripe banana to the batter. Add 1/4 to 1/2 cup chopped nuts to the batter or the topping. Dress up your loaf or coffee cake with a vanilla glaze. Combine 1/2 cup powdered sugar, 2 to 3 teaspoons milk and 1/2 teaspoon vanilla extract until smooth. Drizzle over loaf or coffee cake.
Warnings
Contains milk, soybean and wheat ingredients. May contain egg ingredients.
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